If you're looking for the perfect Nacho Cheese Meatloaf, you're in the right place. Whether you love Meatloaf Recipes or want to explore our Chicken collection, we've got you covered.
Why You’ll Love This Nacho Cheese Meatloaf
- Flavor explosion: Savory meatloaf meets melty cheese and crunchy nacho topping.
- Comforting & satisfying: Hearty, cheesy, and perfect for a cozy meal.
- Crowd-pleaser: Disappears fast with picky eaters and guests alike.
- Amazing leftovers: Tastes even better the next day, especially in sandwiches.
Ingredients & Tools
- 1.5 lbs ground beef (80/20 blend is ideal for moisture)
- 1 cup crushed tortilla chips, plus more for topping
- 1 large egg, lightly beaten
- 1/2 cup whole milk
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, seeds removed and finely diced (optional for less heat)
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 2 tbsp taco seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup sour cream (for serving)
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a small skillet for sautéing (optional)
Notes: The quality of your ingredients really matters here. Using a good blend of cheeses that melt well is key for those gooey pockets, and don’t skip draining the tomatoes—you want the flavor without making the meatloaf soggy.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Once you add the ground beef to the other ingredients, use your hands or a fork to mix just until everything is combined. Overworking the meat can make the final loaf a bit tough and dense.
- Why drain the tomatoes? That liquid in the can of diced tomatoes and green chilies will make your meatloaf mixture too wet. Giving them a good squeeze in a fine-mesh strainer ensures your loaf holds its shape and has the perfect texture.
- Customize your heat level. The jalapeño is totally optional. For a milder loaf, leave it out. For more heat, leave some of the seeds in or add a dash of your favorite hot sauce to the mixture. It’s your kitchen—make it how you like it!
- Get your cheese right. I highly recommend shredding your own cheese from a block. Pre-shredded bags often contain anti-caking agents that can prevent it from melting as smoothly and beautifully inside the meatloaf.
How to Make Nacho Cheese Meatloaf
Step 1: Prepare Your Aromatics. Start by finely dicing your onion and mincing the garlic. If you’re using the jalapeño, slice it in half, scrape out the seeds and white ribs with a spoon (unless you want it spicy!), and give it a fine dice. You can sauté these in a tiny bit of oil for a minute or two to soften them and mellow their flavor, but honestly, adding them raw works just fine too and gives a bit more texture.
Step 2: Create the Flavorful Base. In your large mixing bowl, combine the crushed tortilla chips, milk, and the beaten egg. Let this sit for about five minutes. You’ll notice the chips will soften and absorb the liquid, which helps bind the meatloaf together and adds that wonderful corn flavor throughout. Then, stir in the diced onion, garlic, jalapeño, drained tomatoes and green chilies, taco seasoning, salt, and pepper.
Step 3: Mix in the Meat and Cheese. Now, add the ground beef to the bowl. Reserve about a quarter of the shredded cheddar and Monterey Jack cheese for the topping—you’ll add the rest now. Using your hands (it’s the best tool for the job!), gently mix everything together. Stop as soon as the ingredients are evenly distributed. You should see little flecks of color from the veggies and cheese throughout the meat.
Step 4: Shape and Top the Loaf. Preheat your oven to 375°F (190°C). Lightly grease your loaf pan. Transfer the meat mixture to the pan and press it in evenly, shaping a slight dome on top so it doesn’t boil over. Now, for the fun part: sprinkle the reserved cheese over the entire top, then press a handful of additional crushed tortilla chips into the cheese. This creates that incredible, crunchy, cheesy crust that makes it “nacho” meatloaf.
Step 5: Bake to Perfection. Place the loaf pan on the middle rack of your preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when the top is golden brown and crunchy, the cheese is beautifully melted and bubbly, and an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C). The aroma filling your kitchen will be absolutely irresistible.
Step 6: Rest and Serve. This is a crucial step! Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute, making it much easier to slice without falling apart. Then, carefully run a knife around the edges, lift it out, slice, and garnish with fresh cilantro and a dollop of cool sour cream.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly or store in an airtight container for up to 4 days.
- Freezer: Wrap whole loaf or individual slices tightly; freeze for up to 3 months.
- Reviving: Reheat in oven or air fryer at 350°F until warm to retain crisp topping.
Serving Suggestions
Complementary Dishes
- A simple corn and black bean salad — The sweet corn and earthy beans provide a fresh, cool contrast to the rich, cheesy meatloaf, and it’s a breeze to throw together.
- Creamy, cooling coleslaw — The crisp, tangy crunch of a good slaw is the perfect textural and flavor counterpoint to the warm, savory loaf.
- Classic garlic mashed potatoes — For the ultimate comfort food plate, you can’t go wrong. The fluffy potatoes are fantastic for soaking up any delicious juices.
Drinks
- A crisp Mexican lager — The light, clean taste of a cold beer cuts through the richness of the cheese and meat beautifully and complements the Tex-Mex flavors.
- Sparkling agua fresca with lime — A non-alcoholic option that’s super refreshing. The bubbles and citrus help cleanse the palate between bites.
- A classic margarita on the rocks — The tangy lime and hint of saltiness from the rim make for a celebratory pairing that just feels right.
Something Sweet
- Warm churros with chocolate dipping sauce — Staying with the theme, these cinnamon-sugar delights are a fun, shareable dessert that feels like a natural extension of the meal.
Nacho Cheese Meatloaf
Make this easy Nacho Cheese Meatloaf for a cheesy, crowd-pleasing dinner. Get the simple recipe with a crunchy tortilla chip topping today!
Ingredients
For the Meatloaf
-
1.5 lbs ground beef (80/20 blend is ideal for moisture)
-
1 cup crushed tortilla chips (plus more for topping)
-
1 large egg (lightly beaten)
-
1/2 cup whole milk
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 jalapeño (seeds removed and finely diced (optional for less heat))
-
1 cup shredded cheddar cheese (divided)
-
1 cup shredded Monterey Jack cheese (divided)
-
1 can diced tomatoes with green chilies (10 oz, like Rotel, drained)
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2 tbsp taco seasoning
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1 tsp kosher salt
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1/2 tsp black pepper
For Garnish/Serving
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1/4 cup fresh cilantro (chopped, for garnish)
-
1/4 cup sour cream (for serving)
Instructions
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Prepare Your Aromatics. Start by finely dicing your onion and mincing the garlic. If you're using the jalapeño, slice it in half, scrape out the seeds and white ribs with a spoon (unless you want it spicy!), and give it a fine dice. You can sauté these in a tiny bit of oil for a minute or two to soften them and mellow their flavor, but adding them raw works fine too and gives a bit more texture.01
-
Create the Flavorful Base. In your large mixing bowl, combine the crushed tortilla chips, milk, and the beaten egg. Let this sit for about five minutes. You’ll notice the chips soften and absorb the liquid, which helps bind the meatloaf together and adds corn flavor throughout. Then, stir in the diced onion, garlic, jalapeño, drained tomatoes and green chilies, taco seasoning, salt, and pepper.02
-
Mix in the Meat and Cheese. Add the ground beef to the bowl. Reserve about a quarter of the shredded cheddar and Monterey Jack for topping—add the rest now. Using your hands, gently mix everything together. Stop as soon as the ingredients are evenly distributed; you should see little flecks of color from the veggies and cheese throughout.03
-
Shape and Top the Loaf. Preheat your oven to 375°F (190°C). Lightly grease your loaf pan. Transfer the meat mixture to the pan and press it in evenly, shaping a slight dome on top so it doesn’t boil over. Sprinkle the reserved cheese over the top, then press a handful of additional crushed tortilla chips into the cheese to create a crunchy, cheesy "nacho" crust.04
-
Bake to Perfection. Place the loaf pan on the middle rack of your preheated oven and bake for 55–65 minutes. It’s done when the top is golden and crunchy, the cheese is melted and bubbly, and an instant-read thermometer inserted into the center reads 160°F (71°C).05
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Rest and Serve. Let the meatloaf rest in the pan on a wire rack for 10–15 minutes so the juices redistribute. Run a knife around the edges, lift it out, slice, and garnish with fresh cilantro and a dollop of sour cream.06
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